Bali Cafe
4433 Stirling Rd, Davie, FL 33314 · Permanent Food Service · License 1626494
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 repeat), 2 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip Top- ; Feta Cheese (48°F - Cold Holding); Goat Cheese (49°F - Cold Holding) . Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Chef add ice to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee after using personal phone put on gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Employee dried hands on clothes/apron/soiled towel after washing.
Employee touched another employee clothing. Proceeded to reached out for a clean glass to served customer drink without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary chemical test kit.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front counter handwashing sink is used to clean blenders and glasses. Instructed Manager to washed glasses in the back.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Cases of apples stored on floor in walk in cooler.
Elevated during inspection.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both bathrooms
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.